Do you know what a food trend is? I bet you do. You probably know about lobster rolls, and ice cream cones in front of brick walls, eggs on top, and everything wrapped in bacon. We all see them, regardless of the social media we use. I will confess that Instagram is my fave because we all want to see what each other's last meal was. Ya'll hate that on Facebook. A little over a week ago I discovered the "Cloud Egg." I am always one to jump on the intafood bandwagon. I was prepared to make the dish, but when I got home, lo' and behold! My 12-year-old son was making Cloud Eggs! He had the wrong beaters on the mixer, so I was of assistance, but the rest he did himself.
Basically a Cloud Egg is a meringue with the yolk baked on. It's not a great texture and/or flavor. That said, I'm really impressed my kid took the initiative, and I think it's great we are trying to reinvent food. I have heard that this recipe is from the 17th century, so it may not be new. It is new to me, and I am always grateful to the universal food consciousness that makes these things possible.
I'm a not-for-profit worker that loves food, both healthy and indulgent. I've eaten the 12 egg omelette at Beth's Cafe: toast, hash browns, and all. Take that Adam Richman!